Mediterranean baked cauliflower chickpeas and roasted patatoes with feta

Mediterranean Baked Cauliflower, Chickpeas & Roasted Potatoes with Feta

Vegetables

1 medium cauliflower, cut into florets

2 large potatoes, diced (Yukon Gold or red potatoes work best)

1 can (15 oz) chickpeas, drained & rinsed

1 red onion, slice

1 red bell pepper, chopped (optional)

Seasoning Mix

3 tbsp olive oil

1 tbsp lemon juice

1 tsp smoked paprika

1 tsp cumin

1 tsp oregano

½ tsp turmeric (optional for color)

½ tsp garlic powder (or 2 fresh cloves, minced)

Salt & pepper to taste

Finishing

½ cup feta cheese, crumbled

Fresh parsley, chopped

Lemon wedges (optional)

1. Preheat oven to 425°F (220°C).

2. Prepare veggies: Place cauliflower, potatoes, chickpeas, onion, and pepper on a large baking sheet.

3. Season: In a small bowl, whisk olive oil, lemon juice, paprika, cumin, oregano, turmeric, garlic, salt, and pepper.

4. Toss: Pour seasoning over veggies and toss well to coat evenly.

5. Roast: Spread everything in a single layer.

Bake 30–40 minutes, stirring once halfway, until potatoes are tender and edges are golden.

6. Add feta: Remove from oven and sprinkle with crumbled feta.

7. Serve: Garnish with parsley and a squeeze of lemon.

Calories: 380–420

Protein: 14–16 g

Carbs: 48–52 g

Fiber: 9–11 g

Fat: 14–16 g

Sodium: 450–550 mg